Selection and incoming control
Raw material comes from a controlled habitat and is inspected on arrival.
Technology · production · control
Controlled cooking. Consistent taste.
Every batch follows a professional process at a specialised production facility.
Explore the process
01Never frozen
02Consistent batch quality
03Cold chain at 0–4 °C
Five controlled stages
From raw material to finished product.
Control begins before cooking and continues until the chilled product is handed over for delivery.
Deep cleaning and washing
Before cooking, the crayfish undergo deep cleaning, mechanical washing and an additional manual wash.
Controlled cooking
Cooking parameters are standardised to deliver consistent taste and quality in every batch.
Packing and pasteurisation
The finished product is professionally packed and pasteurised under controlled conditions.
Cooling and cold chain
The product is never frozen. A temperature of 0–4 °C is maintained in storage and transit.
Specialised production facility
A system, not a chance result.
Industrial technology, documented processes and professional control create a repeatable result.
- 01Quality control at every stage
- 02The same process for every batch
- 03Documentation for EU distribution
Verified standards
Certified production processes.
Supporting documents from the production facility are available to B2B partners.
HACCP
ISO 9001
ISO 22000
Assess the product yourself
Test first. Then plan the delivery.
Request a chilled sample or receive an individual B2B offer.